Vegetable Stir-Fry with Spicy Peanut Sauce over Brown Rice

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Colorful crisp-tender vegetables tossed in a spicy peanut sauce, served hot over nutty brown rice for a satisfying vegetarian dinner. This Asian-inspired vegetarian recipe, ready in about 65 minutes, pairs brown rice, water, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups uncooked brown rice
• 3 cups water
• 2 tbsp sesame oil
• 2 cups broccoli florets
• 1 medium, thinly sliced red bell pepper
• 1 large, julienned carrot
• 1 cup, trimmed snap peas
• 3, chopped green onions
• 1/4 cup crushed peanuts
• 1/3 cup natural peanut butter
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp (adjust to taste) sriracha
• 2, minced garlic cloves
• 1 tsp, grated fresh ginger
• 1/4 cup water (for sauce)

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 1/2 cups brown rice and combine with 3 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until tender. Remove from heat and let stand covered.
2. Step 2: In a small bowl, whisk together 1/3 cup natural peanut butter, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sriracha, 2 minced garlic cloves, 1 tsp grated fresh ginger, and 1/4 cup water until smooth and creamy.
3. Step 3: Heat 2 tbsp sesame oil in a large skillet or wok over medium-high heat. Add 2 cups broccoli florets, 1 thinly sliced red bell pepper, 1 large julienned carrot, and 1 cup snap peas. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
4. Step 4: Pour the prepared peanut sauce over the vegetables and toss to coat. Cook for 2 more minutes until sauce thickens slightly.
5. Step 5: Fluff the cooked brown rice with a fork and divide among plates. Top with the peanut vegetable stir-fry and garnish with 3 chopped green onions and 1/4 cup crushed peanuts for texture and flavor.